Tuesday, August 26, 2008

Fresh Tomato Salsa

This is prime, peak season for tomatoes and they’re the perfect ripeness and flavor for an outstanding fresh tomato salsa. The key to a chunky texture, rather than a soggy salsa, is to let the tomatoes drain in a colander for 30 minutes to purge excess water. Then simply toss with the other ingredients, season with lime juice, salt, sugar and a pinch of pepper.Click here to download and print a pdf of this recipe:

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about 24 boxes

24 boxes is a weblog devoted to seasonal cooking with fresh, local vegetables from Angelic Organics.

Click here to purchase the 24 boxes cookbook – a collection of seasonal recipes from the blog, each focusing on a week during the box season plus a few extras for good measure! Spiral bound, full color photography, printed in the USA and hand-assembled in Chicago, Illinois. Beautiful AND usable!